Spicy Seafood Soup

Directions

1. 1

   Stephen Ceideburg 1 lb Medium shrimp 1 tb Vegetable oil 2 qt Fish stock 3 Fresh lemon grass stalks, -coarsely chopped Grated zest from 1 lim

2. 2

   cover and refrigerate the shrimp and reserve the shells

3. 3

   Heat the oil in a soup pot or large, heavy saucepan over high heat

4. 4

   Add the shrimp shells and saute until the shells turn bright pink

5. 5

   Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles

6. 6

   Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes

7. 7

   Strain the broth through a fine sieve into a clean soup pot

8. 8

   At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to